Liquid lunches, Fresh vegetable soup, Gazpacho, With noodles

Liquid lunches

1 small tomato

1 small onion, peeled and trimmed

2 carrots

1 green capsicum, base removed and seeded

1 tablespoon butter

1 tablespoon wholemeal flour 375ml vegetable stock

425g canned baked beans

1 packet 2 Minute Noodles Freshly ground black pepper

1.Process tomato, onion, carrots and green pepper through Juice Fountain.

2.Melt butter in a large saucepan over a medium heat.

3.Stir in flour, cook for one minute, stirring constantly.

4.Stir in the extracted juice, vegetable stock and baked beans.

5.Bring to the boil, then reduce heat and allow to simmer for 10 minutes.

6.Add noodles, cook for 2 minutes or until noodles are tender.

Pour into 4 soup bowls, sprinkle with black pepper to taste and serve immediately.

4 medium tomatoes	4 tomatoes		1 mango, halved, peeled and seeded
4 sprigs fresh parsley	2 sprigs fresh parsley		1⁄2 small rockmelon, peeled, seeded and
1 large clove garlic, peeled	1 stick celery		cut into two equal portions
1 small onion, peeled and trimmed	2 large cloves garlic		5 oranges, peeled
2 carrots	1 small onion, peeled and trimmed		3 tablespoons natural yoghurt
2 stalks celery	1 red capsicum, base removed and seeded
1 red capsicum, base removed and seeded	1 tablespoon tomato paste		1. Process mango, rockmelon and oranges through
1 lebanese cucumber	1⁄2 cup red wine		Juice Fountain.
2 tablespoons red wine vinegar	2 teaspoons dried oregano		2. Pour into a large bowl whisk in yoghurt.
freshly ground black pepper	500g cooked pasta		Serve immediately.
1 cup crushed ice	3 tablespoons grated Parmesan cheese		Serve immediately.
1 cup crushed ice	3 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh basil
	1.	Process tomatoes, parsley, celery, garlic, onion and
1. Process tomatoes, parsley, garlic, onion, carrots,		red capsicum.
celery, red capsicum and cucumber through	2.	Blend tomato paste with red wine, stir in the
Juice Fountain.		extracted juice.
2. Stir in vinegar and black pepper.	3.	Pour into a saucepan and cook over medium heat
3. Arrange ice in four soup bowls.		for 3-4 minutes.
Pour in extracted juice, sprinkle with basil and	4.	Add pasta and toss to coat pasta well. Divide
serve immediately.		mixture between 4 serving bowls.
	5.	Sprinkle with oregano and
		Parmesan cheese.

Serve immediately.